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Kelly LeBlanc (formerly Toups) joined Oldways in 2014 to promote whole grains and healthy cultural food traditions. A registered dietitian by training, Kelly graduated from the University of Texas with BS in nutrition, where she spent a summer studying the Mediterranean diet in Sicily, and completed her dietetic internship through the University of Texas coordinated program. Kelly also holds a Masters degree in Gastronomy from Boston University, with a concentration in food policy.
As Oldways’ Director of Nutrition, Kelly is responsible for the design, direction and oversight of the organization’s multiple nutrition-related programs, including but not limited to: Mediterranean, African Heritage, Latin American Heritage, Asian Heritage, and the Whole Grains Council. Speciﬁcally, Kelly works with other staﬀ members developing and promoting Oldways’ heritage diet cooking and nutrition curricula, conferences and special events, educational resources, and other related nutrition content.
Before joining Oldways, Kelly was a research fellow for Frances Moore Lappé, and also managed an award winning healthy eating program for Boston College Dining Services.
Contact Kelly at 617-896-4884.